HOU | Honduras Rojer Dominguez Finca San Francisco

TASTING NOTES

MILD, SWEET, NUTTY

ROASTING

The process of applying heat to green coffee beans to transform it’s chemical & physical properties, resulting in roasted coffee beans that can be brewed.

We approached this with a medium roast to enhance the nutty notes, while keeping it sweet and full-bodied. While this coffee is slightly different than the origins typically featured in our Classic profile, it couldn’t match the classic tasting notes better!

REGION

Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

Montesillos, Marcala

PRODUCER

The farm & mill where the coffee cherry is grown & processed.

Rojer Dominguez

PROCESSING

The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.

WET PROCESSED (WASHED)

This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:

Is the most common method used for coffee

Generally creates clean flavors

Produces a consistent profile

VARIETAL

Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.